Electric Paradise

Ingredients

Cocktail

• 1½ oz blanco tequila
• ½ oz coconut rum
• 3 peeled lychees
• ¾ oz calamansi juice
• 1 oz coconut water
• ½ oz toasted pandan-coconut syrup
• ¼ tsp blue spirulina
• 1½ cups ice
• Tiny pinch sea salt
• ½ tsp sugar and 1 lime wedge, for the optional partial rim

Toasted pandan-coconut syrup

• ½ cup coconut water
• ½ cup sugar
• 2 pandan leaves, knotted
• 2 tbsp toasted coconut
• Pinch salt

Salted coconut cloud

• 2 tbsp coconut cream
• 1 tbsp heavy cream
• 1 tsp simple syrup
• Pinch salt
• ½ tsp lime juice

Garnish

• 1 peeled lychee, 1 strip lime peel, and 1 tsp toasted coconut
• 1 verified food-safe edible white flower, optional

Step by step

1. Warm coconut water and sugar until dissolved. Add pandan, toasted coconut, and salt; simmer 3 minutes, steep 15 minutes, strain, and chill.
2. Whisk coconut cream, heavy cream, simple syrup, salt, and lime juice until soft and cloud-like. Chill.
3. Blend tequila, coconut rum, lychees, calamansi, coconut water, pandan syrup, spirulina, ice, and a pinch of salt until smooth and frozen.
4. If desired, moisten half the rim of a tall glass with the lime wedge and dip in the measured sugar. Pour the blended cocktail into the glass. Spoon coconut cloud over one side and garnish with lychee, lime peel, and toasted coconut.

← Back to Cocktail Lab